Step 1

Trim chicken breasts and cut into half lengthwise.

Step 2

Spray the slow cooker insert with olive oil or non-stick spray and place chicken in the slow cooker.

Step 3

Mix the chicken stock, poultry seasoning, garlic powder, and onion powder and pour over the chicken.

Step 4

Cook on high for about 3 hours or until chicken shreds apart easily with a fork.

Step 5

When chicken is tender, drain in a colander placed in the sink, discarding the stock the chicken was cooked in.

Step 6

Let chicken cool for a few minutes so it’s easier to handle, then shred chicken apart with two forks. (You can rinse the chicken before you shred it if you prefer, but I didn’t worry about it.)

Step 7

Mix Frank’s Hot Sauce, olive oil, Worcestershire sauce, Green Tabasco Sauce (affiliate link), and sweetener of your choice.

Step 8

Put the shredded chicken back into the slow cooker and pour the sauce over, stirring gently to combine the chicken and sauce.

Step 9

Cook on high while you follow instructions to prepare Ridiculously Easy Blue Cheese Coleslaw, adding more blue cheese crumbles to the coleslaw mixture if desired.

Step 10

To serve put a generous amount of slaw into a bowl and top with a scoop of the buffalo chicken mixture.

Step 11

Sprinkle crumbled blue cheese over the top and serve.

Step 12

If this recipe makes more than you’ll eat at one time, I recommend refrigerating the cabbage mixture, dressing, and buffalo chicken separately. Then when you want to make a Buffalo Chicken and Blue Cheese Cabbage Bowl heat the chicken, mix some dressing into the slaw, and serve.

Step 13

If you prefer to use an Instant Pot or pressure cooker to make the buffalo chicken, use my recipe for Pressure Cooker Buffalo Chicken Tacos with Blue Cheese Coleslaw and just serve as a bowl instead of as tacos.